Bucaramanga Macaroni with Chicken

Poach and shred the chicken Set the thighs in a pot and add enough cold water to cover by about 3 cm. Bring just to a simmer, lower the heat and cook gently, turning once, until the thickest piece reaches 74°C, about 15–20 minutes. Lift onto a clean plate, rest 5 minutes, then shred with two clean forks. Reserve a little cooking liquid if you want to loosen the final sauce.

Cook the macaroni Bring a large pot of water to a full boil, add the measured salt and macaroni, and stir. Cook until just tender according to the package, usually 8–12 minutes; avoid letting the elbows turn soft. Reserve up to 250 ml of the hot water, then drain. Keep the pasta hot while you make the sauce.

Build the onion roux Melt the butter in a wide heavy saucepan over medium-low heat. Add the onion and cook 8–10 minutes, stirring, until soft and translucent but not browned. Add the garlic for 30 seconds. Sprinkle over the flour and stir for 1 minute so it loses its raw smell without taking on color.

Temper and thicken the sauce Whisk in the milk a little at a time until smooth, then cook gently until lightly thickened. In a heatproof bowl, whisk the eggs with the tomato paste. Slowly whisk in one ladle of hot milk sauce, then pour the tempered eggs back into the saucepan. Add oregano and about 120 g of the cheese. Stir continuously over low heat until the sauce reaches 71°C and coats the back of a spoon; do not boil it. Season with salt and pepper. Use about 120 g of the measured cheese and keep the remaining 30 g for the top.

Combine and heat through Fold the shredded chicken and drained capers through the hot macaroni. Pour in the sauce and turn gently until evenly coated. Return the pan to low heat and stir until the complete mixture reaches 74°C. If it tightens before heating through, add reserved pasta water 1 tablespoon at a time until glossy and spoonable.

Finish and serve Scatter the remaining cheese over the top and serve while hot. For leftovers, divide into shallow containers and refrigerate within 2 hours at or below 4°C. Keep for 3–4 days and reheat portions until they reach 74°C throughout, adding a splash of milk or water to restore a creamy texture.